Hey, my mom used to make that!

Retro Party: four soup-er dips from the 1970s

Chilled onion dip (or California Dip, as it's referred to in this 1979 ad) and potato chips. The. Best. Party food. Ever.

Guacamole Dip

1 cup California Dip (see recipe below)
1 medium avocado, mashed
1 medium tomato, chopped
1/4 cup chopped green pepper
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Blend all ingredients; chill.

 

Lipton California Dip 

In a small bowl, blend 1 envelope Lipton Onion Soup Mix with 2 cups (16 oz.) sour cream; chill.

 

California Horseradish 'n Bacon Dip

Add 6 slices bacon, crisp-cooked and crumbled, and 3 teaspoons horseradish, to 2 cups California Dip.

 

Skinny Dip

Substitute 2 cups (16 oz.) plain yogurt for sour cream in California Dip.

 

Click here for another retro party dip.

Retro Recipe: Souped-up Meatloaf

The beauty of this 1979 recipe is that it calls for shaping the meatloaf by hand rather than using a loaf pan. The result is a moist meatloaf with a crispy crust.

1 envelope Lipton Onion or Beef Flavor Mushroom Soup Mix

2 pounds ground beef
1 1/2 cups soft bread crumbs
2 eggs
3/4 cup water
1/3 cup catsup 

Preheat oven to 350˚. In large bowl, combine all the ingredients. In large shallow baking pan, shape into a loaf. Bake 1 hour or until done. If desired, garnish with parsley and serve with potatoes and sliced carrots. Makes 6 to 8 servings.

It's me again. I make a very similar meatloaf, the difference is that I use onion soup mix and a packet of tomato Cup-a-Soup instead of "catsup." It's dee-lish but probably really high in sodium.

Click here for another retro meatloaf recipe.

3 souper salads from 1961

My mother said, "If you can't say anything nice, don't say anything at all."

So —

 

Creamy Tuna Salad

Sprinkle 1 env. unflavored gelatine on 1/2 cup cold water to soften; place over boiling water; stir until gelatine is dissolved. Blend 1 can Campbell's Cream of Celery Soup with 3-oz. pkg. cream cheese; add dissolved gelatine, a 7-oz. can tuna (drained and flaked), 1/2 cup shredded carrot, 1/3 cup chopped celery, 2 tbsp. chopped parsley, 1 tbsp. lemon juice. Pour into 1-qt. mold. Chill; serve on crisp greens. 4 servings.

Ham-Macaroni Salad

Mix 1 can Campbell's Cream of Chicken Soup with 1/4 cup chopped celery, 1/4 cup chopped onion, 2 tbsp. chopped green pepper, 1/2 tsp. prepared mustard, dash of Tabasco, dash pepper. Stir in 2 cups cooked macaroni (4 oz. uncooked), 1 cup diced cooked ham. Chill. 4 to 6 servings.

Shrimp Lamaze

Blend 1 can Campbell's Tomato Soup with 1 cup mayonnaise. Add 1/4 cup sweet pickle relish, 1/2 tsp. grated onion, 1/2 tsp. prepared mustard, and 1 tbsp. lemon juice. Makes about 2 1/2 cups dressing. Serve over cooked shrimp, lettuce wedges, hard-cooked eggs or mixed greens.

Click here for another soup-er supper.

Two retro soup-er suppers

You can't beat Campbell's Soup recipes. They're easy, fast, economical and they taste good.

Chicken Noodle Casserole

In a 1 1/2-quart casserole, blend 1 can Campbell's Cream of Chicken Soup with 1/2 cup milk. Add 1 cup cooked cubed chicken (or 5-oz. can of Swanson's Boned Chicken), 1 cup each cooked medium noodles and cooked green beans, 1 tsp. minced onion, top with buttered bread crumbs. Bake at 400˚ F about 25 min. Makes 4 servings. If desired, cover casserole with a tomato slive before baking.

Souper Mushroom Scramble

Stir one can of Campbell's Cream of Mushroom Soup until smooth; blend with 8 slightly beaten eggs, dask black pepper. Melt 2 tbsp. shortening in skillet; pour in egg mixture. Cook slowly until eggs are set, stirring now and then. Makes 4 servings. Garnish top with sprinkle of shredded cheese or chopped parsley.

 Click here to see another retro soupe-er supper recipe.

                                                                            Via Chronically Vintage

Retro Shock and Awe: Frankfurter Crown Casserole

You know you want to make it.

2 slices of bacon
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 cup water
1/2 tsp. salt
dash of pepper
3 cups sliced cooked potatoes
1 cup cooked green beans
1/2 pound frankfurters, split and cut in half

1. In skillet, cook bacon. Remove and crumble. 2. Cook onion in drippings. 3. Stir in soup, water, salt, pepper. 4. Add potatoes, beans. 5. Pour into 1 1/2-qt. casserole. 6. Stand up franks around edge. Bake at 350˚F 30 minutes. 7. Top with bacon. Makes 4 servings.

For German-style seasonings: just add 1 to 2 tbsp. vinegar to soup.

 Click here for another soup-er supper recipe.

Via Shelf Life Taste Test

Celebrate Oktoberfest with these two retro recipes from Campbell's

Considering these German recipes come from a Campbell's soup ad, they're surprisingly sophisticated, though not complicated.

Here are close-ups of the recipes for Beef Rouladen and Kartoffelsuppe from the above 1980 ad. Click images to enlarge.

Click here for another beef 'soup-er supper.'

Retro-sneaky Roll-in-One Meatloaf

Won't the kids be surprised when they find where you've hidden the green beans.

Here's the retro recipe for Roll-in-One Meatloaf.

1 can (10 3/4 oz.) Campbell's Tomato Soup
1 1/2 pounds ground beef
1/2 cup fine dry bread crumbs
1/4 cup minced onion
2 tablespoons chopped parsley
1 egg, slighly beaten
1 teaspoon salt
Dash pepper
1 package (9 ounces) frozen cut green beans, cooked, well drained

Combine 1/2 cup soup with all ingredients except beans. Mix well. On waxed paper, pat into a 12x9-inch piece. Spread beans to within 1 inch of all edges; pat into meat. With aid of waxed paper, roll meat tightly, jelly-roll fashion, starting at long edge. Seal ends; use waxed paper to transfer to baking dish. Bake at 350˚F. for 40 minutes. Spoon off fat. Pour remaining soup over loaf. Bake 10 minutes longer. Makes 6 servings.

 Click here for a retro meatloaf recipe that's make on the stovetop.

Via Shelf Life Taste Test

Chicken a la Can Can, ready in 12 minutes

Here's the 1963 recipe for Chicken a la Can Can.

1 can (10 1/2 ounces) condensed cream of chick soup
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can water
1 can (12 ounces) boned chicken or 1 1/2 cups boned cooked chicken pieces
1 soup can (1 1/3 cups) Minute Rice
1 can (3 1/2 ounces) French fried onions

Combine soups, water and chicken. Add Minute Rice, right from the box. Stir to mix. Bring quickly to a boil. Cover; reduce heat, simmer for 7 minutes. Top with onions, heated according to directions on can. Serves 4 to 6.

Click here for a retro recipe for Chicken a la Queen.

Via Millie Motts

Retro meat loaf made on the stove top

Here's the recipe for Campbell's Stove-Top Meat Loaf:

1 1/2 lb. ground beef
1/2 cup dry bread crumbs
1 can (10 3/4 oz.) Campbell's Tomato Soup
1/4 cup finely chopped onion
1 egg, slightly beaten
1 tsp. salt
Generous dash pepper
1 tbsp. shortening
1/4 cup water
1/2 tsp. prepared mustard
2 slices process cheese, cut in half

Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg and seasonings. Shape firmly into 2 loaves; brown on both sides in skillet in shortening. Cover; cook over low heat 25 minutes. Spoon off fat. Pour remaining soup mixed with water and mustard on loaves; top with cheese. Cook 10 miniutes, uncovered. Makes 4 to 6 servings.

Oven Method: Mix and shape as above. Bake at 350˚F, for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves; top with cheese. Bake 5 minutes more.

 Click here to see a meat loaf recipe from the 1940s.

Via Shelf Life Taste Test

The retro tuna casserole with an unfortunate name

Crusty Tuna Surprise.

The surprise is that it's actually good.

Here's the 1964 recipe for Crusty Tuna Surprise:

1 can (10 1/2 oz.) condensed cheese soup
1/2 cup milk
2 cups cooked rice
2 cans (6 1/2 or 7 oz. each) Star-Kist tuna
1/4 cup chopped parsley
3/4 cup Kellogg's Corn Flake Crumbs
2 tablespoons butter or margarine, melted

1. Combine cheese soup and milk.
2. In greased 1 1/2-quart casserole arrange layers of rice, tuna, parsley, and cheese soup mixture; repeat layering.
3. Combine Corn Flakes Crumb with butter. Sprinkle over tuna mixture.
4. Bake in hot oven (425˚ F.) about 15 minutes and serve hot.

Yield: 6 servings

Click here for a retro recipe for pork chop casserole.

Via Shelf Life Taste Test